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1
Take 2 of the squash and cut lengthwise.
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2
Remove flesh using a teaspoon from each half of the squash.
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3
The hollowed shell should be approximately 1/8-inch thick.
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4
Chop flesh into small pieces.
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5
Take the third whole squash and chop into small pieces as well.
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6
Combine chopped whole squash and flesh and set aside.
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7
Add butter to saucepan on medium heat and add leeks.
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8
Cook for approximately three minutes or until tender.
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9
Add chopped garlic and chopped squash.
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10
Cook until tender, approximately 4 minutes.
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11
Add bread crumbs, Parmesan cheese and parsley.
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12
Stir mixture and remove from heat.
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13
Season with salt and pepper and allow the mixture to cool for about two minutes.
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14
Stuff each hollowed squash with vegetable mixture.
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15
Place them, stuffed side up in a casserole dish with 1/4 cup of water.
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16
Cover and bake in 350 degree oven for approximately 20 minutes or until squash is tender.
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17
Remove from oven and serve with stewed tomatoes.
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18
Score bottom of each tomato making an 'X' mark.
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19
Place tomatoes in boiling water for 2 minutes.
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20
Remove tomatoes and shock them with ice cold water.
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21
Peel skin from tomatoes starting from the bottom using scored 'X' mark as a guideline.
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22
After removing skin, chop tomatoes and set aside.
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23
Add vegetable oil to saucepan on medium heat.
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24
Add chopped onions and cook for approximately 3 minutes.
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25
Stir occasionally, add garlic, celery, green peppers, chopped tomatoes, and sugar.
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26
Stir mixture and simmer for 10 minutes.
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27
Add parsley, thyme, and bay leaf and stir again.
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28
Simmer for approximately 10 to 15 minutes.
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29
Season with salt and pepper to taste.
